The golden oriole (papa figos in Portuguese) is one of the rarest birds in the Douro. It’s a brightly-colored bird, unique and rare, and thus the perfect inspiration for this lovely wine. 2016 had a dry and mild winter. Continuous rain at the end of winter extended into spring, accompanied by periods of low temps, which contributed to abnormal incidences of disease on the vine, particularly mildew, which also affected flowering. Summer was mild with occasional heatwaves and generally cold nights, which contributed to a long and balanced end to maturation that helped produce wines of superior quality. Grapes are selected from the sub-region of the Douro Superior, namely from Quinta da Leda and winegrowers with north-facing vineyards at higher altitudes. After destemming and soft-crushing, the grapes were transferred to stainless steel tanks, where maceration and alcoholic fermentation took place. 25% of the wine aged in used French oak barrels, while the remainder stayed in stainless steel tanks until the final blend was made about 8 months after the harvest, and then bottled after 1yr. All of the technology used is aimed at producing wine suitable for young consumption. The final wine is a ruby color with violet nuances. It has an aroma of good intensity with floral notes of rock rose and basil, red fruits, stone fruits such as apricots, and light menthol tones. On the palate, it has good body, a well-integrated acidity, smooth tannins, notes of red fruit and an elegant and balanced finish.